Breast of white guinea hen
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | White guinea hen breasts* abt. 3/4 lb. each | |
| 3 | tablespoons | Butter |
| Salt; to taste | ||
| 1 | teaspoon | White pepper |
| 2 | tablespoons | Flour |
| ½ | teaspoon | Beau Monde seasoned salt |
| 1 | Garlic clove; mashed | |
| 1 | tablespoon | Parsley; chopped very finely |
| 1 | tablespoon | Green onion; chopped finely both white & green parts |
| 3 | cups | Rich chicken stock all fat removed |
| 1 | tablespoon | Parmesan cheese |
| 1 | teaspoon | Maggi seasoning |
| 2 | tablespoons | Dry sherry |
| ¾ | cup | Sliced, sauteed mushrooms |
| Cooked rice | ||
| Artichoke hearts | ||
| Butter | ||
Directions
*Chicken breasts can be substituted.
Remove skin. Rub breasts with melted butter, salt and pepper; brown lightly in heavy iron skillet and then place in roaster, meaty side down.
Make sauce by melting butter and flour; simmer 10 minutes, browning only very slightly. Add Beau Monde, garlic, pepper and salt to taste, parsley, onion and chicken stock. Then add Parmesan, Maggi and sherry; whip until smooth. This should be a rather thin sauce, so a little more chicken stock may be added if necessary. Pour over guinea breasts; cover and bake at 275 F. for 2 hours. Remove breasts; strain sauce and add sauteed mushrooms.
Place breasts in center of mound of rice; place artichoke hearts on each side of guinea and glaze with sauce.
From _Our Best Recipes_ by Lena E. Sturges, Food Editor. Birmingham, AL: Oxmoor House, Inc., 1970. Pp. 196-197. Library of Congress Catalog Number 70-140493. Electronic format by Cathy Harned.